Hot and Spicy Hummus

[Guest guest]

Hot and Spicy Hummus

Makes 4 cups

 

For a quick lunch, serve this hearty bean spread on

toasted whole-grain bagels. It also makes a luscious,

low-fat dip alongside lightly steamed and cooled

carrots and broccoli.

 

3 cups cooked garbanzo beans

1/4 cup tahini (olive oil or light sesame oil may be

substituted)

1/4 cup fresh lemon juice

1 to 4 Tbs. spring or filtered water

3 cloves garlic, crushed

1 tsp. ground cumin

1/2 tsp. cayenne pepper

1/4 cup minced jalapeño or other chile pepper

1/4 cup diced red bell pepper

Salt and freshly ground black pepper to taste

Red bell pepper slices for garnish

In food processor or blender, process garbanzo beans,

tahini and lemon juice until smooth, adding water as

needed to make a creamy mixture. Transfer to medium

bowl.

 

Add garlic, cumin, cayenne, jalapeño and bell pepper

to garbanzo bean mixture and mix well. Season with

salt and pepper. Cover and chill 2 to 4 hours to allow

flavors to blend. Garnish with red pepper slices just

before serving.

 

PER 1/4-cup serving: 75 CAL; 4 G PROT; 3 G TOTAL FAT

(0 SAT. FAT); 9 G CARB.; 0 MG CHOL; 33 MG SOD.; 0 G

FIBER

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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